Beetroot Salad

Beetroot Salad

Beetroot Salad

Beetroot Salad 

Yield 2 servings



1 lb      Red beetroot

2 cups  Baby arugula

½ cup   Feta cheese, diced

1 tbsp   Pine nuts, toasted 

2 tbsp   Balsamic reduction

TT        Olive Oil 

TT        Honey 



 In a deep pot, add beets, fill with water, boil beets until fork tender, approx. 1-2 hours 
 Peel and sliced beets, toss with olive oil and honey, season to taste 
 Start to assemble salad; toss Arugula with olive oil, season to taste 
 Garnish with beets, pine nuts and feta cheese
 Finish with a drizzle of balsamic reduction

Related Post